Saturday, March 20, 2010

Pan fried chicken with lemon

Hello everyone, it's such a gorgeous day today in Sydney! You would think it was summer time.

My neighbours who live in the house behind me are selling their house and had the first open house today. What a half hour of entertainment that provided for Bellatrix! Although she couldn't see anyone, she set herself up in a shady spot in the back yard and followed the sound of everyone who came to look. Her ears twitched continuously - it made me wonder if she was listening to each person and deciding if they would be welcome as our new neighbours or not. Clearly I have a huge stickybeak of a cat.

This week's recipe is from the December 2009/January 2010 issue of delicious and really is delicious! It is lovely and lemony and makes a great dinner, either just for you, the family or guests.

I have one more dinner with my friend Chris, tonight. I am (generously) letting him select the restaurant and am yet to hear his choice. I'm sure it will be a good one...

Have a great week. Love from Jane xx

Pan fried chicken with lemon

Serves two

What you need:
  • 1 lemon
  • 2 tablespoons olive oil
  • 20g unsalted butter
  • 1 onion, thinly sliced
  • 1/4 cup plain flour, seasoned with salt and pepper
  • 2 x 200g chicken breast fillets, cut into 5mm strips
  • 100ml dry white wine
  • 100ml chicken stock
  • 1 teaspoon caster sugar
  • 2 teaspoons roughly chopped marjoram
  • 2 tablespoons finely chopped flat leaf parsley

What you do:

  1. Use a zester to make thin strips of lemon rind, then peel the lemon and thinly slice the flesh. Set zest and flesh aside.
  2. Heat half of the oil and half of the butter in a large non stick frying pan over a medium heat.
  3. Add the onion and cook, stirring, for 3-4 minutes until softened. Remove the onion from the heat and set aside.
  4. Toss the chicken in the flour to coat, shaking off the excess.
  5. Return the pan to a medium high heat and add the remaining oil and butter.
  6. In batches, cook the chicken for one minute, turning, until golden.
  7. Return the onion and all of the chicken to the pan, and add the wine, simmering for a couple of minutes until almost evaporated.
  8. Add the lemon zest, lemon segments, sugar and enough stock to almost cover the chicken.
  9. Bring to the boil, then simmer for a few minutes until the chicken is cooked and the liquid has reduced by half.
  10. Season to taste with salt and pepper, then toss through the marjoram and parsley.